Chicken Kiev-Serves Two#EattheWorld

In my recent visit to the Baltic Countries I, had the opportunity to taste the local food of these countries. It was a awesome experience.

The food in all these countries is more or less the same since they were all part of Russia, and has a strong Russian influence, of course, now they are independent.
One these dishes was Chicken Kiev in Ukraine,  which is a popular  cutlet made with chicken breast pounded and rolled around chilled garlic butter with herbs, then breaded and either fried or baked. 
The dish has traditionally been considered Ukrainian in origin since its name comes from Kiev, the capital of Ukraine. This Chicken Kiev recipe is so simple, comforting and makes a complete meal with an accompaniment of steamed veggies and Mashed Potatoes.

Serves Two 

25 Grams Butter softened
1 Big Garlic Clove- minced
¼ Teaspoon Salt or to taste
¼ Teaspoon Black or White pepper
1 Tablespoon Finely Chopped Flat leaf Parsley
1 Chicken Breast - cut into two from the center
Dried Bread Crumbs as required
¼ Cup All Purpose Flour
1 Large Egg
Oil for shallow frying
To Serve
Mashed Potato 
Steamed Vegetables


Add butter, garlic and parsley in a bowl. Season with salt and pepper. Mix to combine. Spoon mixture into the center of plastic wrap. Roll up & twisting ends to seal. Roll on a board to make a long log. Freeze it until firm.
Using a sharp knife,cut chicken breast into two. In between two plastic sheets lightly flatten them. 
Pat them dry and season it with a pinch of salt and black pepper powder.
Remove plastic wrap from butter. 
Cut butter into slices.
Place butter slices into each chicken slice 
Roll it into a tight roll 
Wrap them in a plastic wrap and roll up & twisting ends to seal. Keep in it in the freezer for 20 ~ 30 minutes so that it retains the round shape and the butter hardens.

Place breadcrumbs on a large plate.

Place flour on a plate & season with a pinch of salt and pepper. 

Whisk egg in a shallow bowl.  Dredge each rolled piece of chicken in flour, shaking off excess. Dip in egg then coat in breadcrumbs. Repeat this process twice and again keep this in  freezer for 15 minutes. 
In the meantime pour oil into a small deep frying pan. Heat over medium low flame,  fry for 4 to 5 minutes each side or until golden.  
Serve with Mashed potato and steam Vegetables.
Labels :Chicken, Ukraine, Deep Fried, Mashed Potatoes, Steamed  Vegetables, Butter, Parsley, Garlic, Eat the World, International Cuisine 
Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Ukraine. 

Check out all the wonderful Ukrainian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Making Miracles: Mazuricks
Culinary Adventures with Camilla: Nalysnyky (Ukranian Crêpes)
Sugarlovespices: Ukrainian Poppy Seed Roll, Makivnyk
Pandemonium Noshery: Ukrainian Pickled Tomatoes
A Day in the Life on the Farm: Galushki Soup
Literature and Limes: Oladi Kitchen Frau: Buckwheat Kasha with Beef
DishntheKitchen: Sourdough Stuffed Beet Leaf Rolls
Sneha’s Recipe: Chicken Kiev-Serves Two#EattheWorld
Amy’s Cooking Adventures: Ukrainian Scuffles (Rohalyky)
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.

1 comment:

  1. This may be my favorite recipe posted this month. It sounds amazingly good.